Vegan chocolate mousse using raw cacao powder

Vegan chocolate mousse is one of those deserts that after making it once you will not believe that you used to live without it. It is easy to prepare, tastes incredible and can be tweaked to anybody’s preference on a desert to desert basis. Perfect for vegans and anyone with a dairy intolerance. This easy chocolate mousse recipe will never leave your fridge door and that is a promise.

Like many I also like an indulgent desert that will be a little lighter and preferably healthier, especially during the summer season. No easy task to fulfill if you ask me. That is why I am super excited to share this raw vegan mousse recipe with you. The banana and avocado combo create a nice creamy base while raw cacao powder adds the delicious chocolaty goodness. I love using raspberries with this mousse as they help to cut through the rich flavor and really elevate the desert, plus it looks absolutely gorgeous.

Toppedwith Tip: Make sure that the coconut oil is melted before adding it in to avoid lumps.

Vegan chocolate mousse ingredients

Serves 4

250 g banana or about 1,5 bananas

30 g raw cacao powder

1 very ripe avocado

25 g agave nectar

20 g coconut oil, make sure it is melted

1 tsp vanilla extract

2 tbsp chilled water, can vary depending on the thickness of the mixture

A tiny pinch of sea salt

Method:

1. Blend all the mousse ingredients together in your food processor until smooth. Add the cacao powder first and, as you blend, have all the ingredients to hand in order to adjust the ratios slightly as the size of avocados and bananas varies so much. Add some water if chocolate mousse is too thick.

2. Taste and add a few drops of agave syrup if you feel you need more sweetness.

3. Fill little cups or shot glasses with the mousse, sprinkle with icing sugar or nibs and serve.

One thing to keep in mind when making this avocado and banana mousse is that both these ingredients can have quite a strong presence in the final mix. So, to avoid this I always start blending them together slowly, constantly tasting as I go to ensure that I am happy with the consistency and flavor. Also, because I use raspberries it doesn’t mean that you have to as well. Let your imagination fly and eat this little treat in any way you enjoy.

One more thing: Did you love my vegan chocolate mousse? I want to know! Leave me a comment down below and snap a photo for Instagram. Tag me @toppedwith so I can see your beautiful creations. Your feedback is super important to me. Give me a shout if you run into trouble on IG so I can walk you through it. Also don’t forget to subscribe for more updates about coffee, summer recipes and mini adventures.